Last night, we made a fresh batch of tofu — which also meant a new bowl of okara was born. Okara is such a wonderfully healthy food that we never let it waste.

Like usual, we mixed in chopped greens, gave it a quick stir-fry, and boxed it into the fridge, where it will keep nicely for about a week.

This morning, I scooped out a small portion, added a sprinkle of scallions and a touch of salt, whisked it together with eggs until it turned into a soft, sticky batter……

Minutes later, fluffy okara pancakes came to our table. Paired with a cup of black coffee, it became the simplest, healthiest, and most comforting Sunday breakfast.

And while we’re here, let me share a little tip on how we keep our homemade tofu fresh:

1，divide the tofu into two portions, place them in separate containers, immerse them with light salted water, and store them in the fridge.

2，The water gets changed every day or two. Of course, our tofu never stays in the fridge longer than three days — We love making tofu dishes so much!